Yaki Udon Recipe (Stir Fried Udon Noodles)
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Servings
6
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Calories
293 kcal
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Course
Main Course
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Cuisine
Japanese
Yaki Udon Recipe (Stir Fried Udon Noodles)
Description
The Yaki Udon Recipe (Stir Fried Udon Noodles) features two packages of udon noodles that are softened briefly before stir-frying to preserve a chewy texture. The sauce is a simple blend of dark soy sauce, oyster sauce, mirin, and brown sugar, providing a savory-sweet base with optional dashi powder for extra umami and chili flakes for spice. The chicken is seasoned and cooked until done in vegetable oil, then set aside. Mushrooms and a selection of sliced vegetables—bell peppers, onion, carrot, and cabbage—are stir-fried until just tender, then combined with garlic and the cooked chicken. Finally, the sauce and noodles are added together to create a harmonious and hearty dish with a mix of tender meat, crisp vegetables, and chewy noodles. This preparation method keeps ingredients distinct yet melded in a balanced sauce.
This dish makes a fulfilling lunch or dinner, suitable for serving on its own or alongside pickled vegetables or a light salad. Traditional Japanese garnishes such as scallions, sesame seeds, chili flakes, and bonito flakes can be added for additional flavor and texture contrast. The dish's mix of protein, vegetables, and noodles offers both satisfying texture and flavor complexity.
Ingredients
- 14 ounces udon noodles 2 packages, stir fry, aka yaki udon noodles
FOR THE YAKI UDON SAUCE
- 2 tablespoons dark soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon mirin or use sake as a substitute
- 1 tablespoon brown sugar
- 1 teaspoon dashi powder (optional, for extra umami)
- 1/2 teaspoon chili flakes (optional, for spicy)
FOR THE YAKI UDON
- 3 tablespoons vegetable oil divided (sesame oil is GREAT here)
- 1 pound chicken breast or thighs, cut into bite-sized pieces (or you can use pork loin, pork belly, seafood, or tofu, boneless
- 4 ounces shiitake mushrooms thinly sliced
- 1 large bell pepper thinly sliced (add hotter peppers, too, if you'd like!)
- 1 onion thinly sliced, medium
- 1 carrot peeled and thinly sliced, medium
- 1 cup cabbage thinly sliced or shredded
- 3 cloves garlic minced, fresh
- 4 scallions thinly sliced
- bonito flakes for garnish, fresh chopped green onion
- sesame seeds
- chili flakes
- green onion
Instructions
PREPARE THE YAKI UDON NOODLES
- Cook/soften the yaki udon noodles per your packaging directions, 1.5-2 minutes in boiling water. Do not overboil or they can be mushy. Set aside into a bowl and toss with a bit of oil to keep the noodles from sticking.
MAKE THE YAKI UDON SAUCE
- Whisk together the soy sauce, oyster sauce, mirin, brown sugar, optional dashi powder and chili flakes together in a small bowl until smooth. Set aside until ready to use.
MAKE THE YAKI UDON
- Heat 1 tablespoon vegetable oil in a wok or large pan over high heat. Season the chicken with salt and pepper, then stir fry 2-3 minutes, or until cooked through. Set the chicken onto a plate and set aside.
- Heat the remaining oil in the hot wok or pan. Add the mushrooms and cook for 2 minutes, stirring.
- Add the bell peppers, onions, carrots and cabbage. Cook, stirring often, for 5-6 minutes to soften, or until the vegetables are softened to your preference.
- Add the garlic and stir fry for 1 minute.
- Add the noodles, cooked chicken, scallions (green onions) and prepared sauce. Stir fry for 1-2 minutes to heat through, until the liquid has evaporated.
- Serve!
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 293 kcal
% Daily Value*
| Calories | 293kcal | 15% |
| Carbohydrates | 30g | 10% |
| Protein | 22g | 44% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 48mg | 16% |
| Sodium | 954mg | 40% |
| Potassium | 525mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 2718IU | 54% |
| Vitamin C | 44mg | 49% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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